Resumen de Optimization of the spray drying process for the obtaining ofcoconut powder (Cocos nucifera L.) fortified with functionallyactive compounds
J.C. Lucas Aguirre, G. Giraldo, R.M Cortes
The objective of this work is to contribute to the generation of a significantadvance of the coconut agroindustry in Colombia, for which the process ofspray drying was optimized to obtain coconut powder added withfunctionally active components (CP+PAC) (calcium and vitamins C, D3 andE), food that is framed in the context of functional foods. Initially, thebehavior of the physicochemical properties of the coconut during storage ata temperature of 25ºC was evaluated. Then the base emulsion was designed,determining the influence of the composition of emulsions based on coconutmilk, on its physicochemical stability, the answer surface methodology wasused with a central composite design, considering the independent variables:water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona.Subsequently, it was experimentally optimized according to the operatingcharacteristics of the dryer and the product, using a response surface designbased on five independent variables: Maltodextrin, air inlet temperature, airoutlet temperature, atomizer disk speed and vacuum pressure in the dryingchamber. Finally, the stability of the PC+PAC properties was evaluated,using a factorial design based on the independent variables: storagetemperature, storage time and packaging.
